Black olive tapenade
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Black olive tapenade

By Miriam Nice

A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta – a great alternative to pesto

  • Prep:5 mins
    no cook
  • Easy

Nutrition per serving

  • kcal 88
  • fat 9g
  • saturates 1g
  • carbs 1g
  • sugars 0g
  • fibre 1g
  • protein 0.4g
  • salt 0.4g

Ingredients

  • 290g jar of pitted kalamata black olives (160g drained weight)
  • 1 tbsp capers
  • 2 anchovy fillets
  • 50ml olive oil
  • 1 tsp red wine vinegar
  • sprig fresh thyme, leaves only (optional)

Tip

How to serve

Fold through pasta or spread on a baguette, top with goat's cheese and grill. 

Method

  1. Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

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